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Introduction: Global Status and Production of Faba-Bean

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Faba Bean: Chemistry, Properties and Functionality

Abstract

Faba bean (Vicia faba L) is a macronutrient-rich legume known for its great potential for yield and a rich source of proteins, carbohydrates, fiber, vitamins, and minerals. It is one of the most important winter crops for human consumption in the Middle East. Faba bean is grown worldwide under different cropping systems such as a dry grain (pulse), green grains/pods, and a green-manure legume. It plays an important role as a rotation and mixed crop in improving soil fertility that helps sustainable production of cereal grains and intercrops with vegetables and sugarcane. Faba bean ranked 5th under pulse crops world average production of the last decade annually. The global production of faba bean increases every year, and China, Ethiopia, the United Kingdom, Australia, and France are the main producers of faba beans. Faba bean production is affected by export-import demand, domestic prices, processing application, and seasonality. This chapter focuses on the global status and worldwide production of faba bean, its suitable environment, and prospects globally.

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Authors and Affiliations

  1. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA

    Sneh Punia Bangar

  2. Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India

    Priyanka Kajla

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  1. Sneh Punia Bangar
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  1. Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA

    Sneh Punia Bangar

  2. Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India

    Sanju Bala Dhull

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Bangar, S.P., Kajla, P. (2022). Introduction: Global Status and Production of Faba-Bean. In: Punia Bangar, S., Bala Dhull, S. (eds) Faba Bean: Chemistry, Properties and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-031-14587-2_1

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